How To Make A Mirror Glazed Cake

Can I use this technique on a regular frosted cake, Well, sort of. You can certainly glaze just about any dessert with this recipe. You will still want to freeze the cake for best results, and know that every single bump will show through. You may end up with a finished surface that isn’t quite as smooth as a mousse/entremet cake. Fondant finish, smoothed completely, will work well. My mix was too thin and ran off of the cake! Why did you sell me this horrible recipe, This could be the result of a few things. When it comes to chocolate and pastry skills, precision in following the instructions to the letter is critical. What is glucose syrup, Can I use something else, This is a bit tricky. All corn syrup is glucose-based, but not all glucose syrup is corn syrup. Glucose (click to find on Amazon) syrup is great for candy-making and pastry products. I prefer to use it in it’s pure form, but for most applications, you can swap it out for corn syrup. In this case, you can swap it out without any issues.

Can I use regular chocolate instead of white chocolate, But only if you send me a piece of your cake. What chocolate do you recommend, Using great quality REAL chocolate (see too thin above) will elevate your bakes to a new level. If you are going to put in this much effort, you might as well spend another few dollars and do it right. I typically use Callebaut, Valrhona, Guittard, or Ghirardelli for pastry projects. Many of these you can find on Amazon. Some you can find in chips at your grocery. Be sure to check the ingredients list to be sure you are buying real chocolate (cocoa butter listed without palm or other oils). Can I make the glaze ahead of time to use later, I actually like to make larger batches to use for later. Keep it in an airtight container, chilled until use. Before using, be sure you SLOWLY warm back to the necessary temperature to glaze.

Be careful to not overheat. Check out the recipe below for details on how to create that lovely shine. Make the cake. If using a traditional buttercream, leave a thin, very cleanly done crumbcoat. For best results, freeze cake. Entremet or mousse cakes are best. Note: Your best results will be had by using a kitchen scale. Baking is all about precision! Bloom gelatin in the cold water. Boil water, sugar, glucose in a saucepan over medium heat until fully dissolved. Remove from heat and add in gelatin. Add the condensed milk to the mixture. Pour entire warm mixture over chocolate. Allow to sit for 5 minutes. For best results, use an immersion blender to combine until perfectly smooth and shiny. Alternatively, you can stir carefully. Check the temperature of the mix. Use when the temperature reaches 32C/90F. This is important to not get to correct texture and pour. It may take a while to cool.

Stir carefully while waiting. I like this thermometer for this. When ready to glaze the cake, cover a surface or rimmed baking sheet with plastic wrap for easy cleanup. I use a large glass to place the cake (keeping the bottom of a spring form pan or small plate on the bottom of the cake) above the pan. You want to be able to pour and have the excess run off. You can color the glaze in individual containers with gel food coloring. Have all of your colors ready and at 90-95F before starting. They will maintain temperature for a decent amount of time, but you will want to work quickly. To get a gradient or different color design, pour the base color completely around the top of the cake. Use plenty to cover all spots. Immediately pour other colors. To finish, take a long offset spatula and hold it perfectly level to the top. Swipe the spatula across the top, just barely above the cake level to remove excess. This will leave your finish looking flat and perfect. Allow to sit before moving cake. Rest to set. You may refrigerate before serving. What baking technique have you always wondered about and want to see a tutorial for next, Let us know in the comments below!